1. In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.
2. In a large sauté pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, potatoes, garlic, parsley, thyme, bay leaf and stock to the slow cooker and stir to combine.
3. Remove the sauté pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 5 hours according to the manufacturer's instructions. Remove the bay leaf before serving. Spoon the stew into bowls and serve immediately.

Serves 4.

1. Preheat oven to 400°F.
2. Mash garlic and salt into a paste in a small bowl, using the back of a spoon. Stir in pepper and thyme.
3. With a sharp knife, remove any excess fat from chicken. Dry the inside with a paper towel. With your fingers, loosen the skin over the breasts and thighs to make pockets, being careful not to tear the skin. Rub the garlic mixture over the breast and thigh meat.
4. Heat oil and 1 teaspoon butter in a 12-inch cast-iron skillet over medium heat. Add the chicken and cook, turning often, until nicely browned on all sides, about 10 minutes.
5. =Transfer the pan to the oven and roast the chicken until the internal temperature in the thickest part of the thigh reaches 165°F, 50 minutes to 1 hour. Transfer the chicken to a clean cutting board; tent with foil.
6. Meanwhile, mash the remaining 1 teaspoon butter and flour in a small bowl until a paste forms. Place the pan (use caution, the handle will be hot) over medium-high heat. Add broth and bring to a simmer, stirring to scrape up any browned bits. Gradually whisk in the butter-flour paste a few bits at a time, until the gravy thickens, about 8 minutes. Remove from the heat and let stand for 5 minutes, allowing any fat to rise to the top. Skim off the fat with a spoon. Carve the chicken and serve with the gravy. Garnish with parsley, if desired.

Serves 6.

Nutritional information per serving: 223 calories; 10 g fat (3 g sat, 3 g mono); 95 mg cholesterol; 1 g carbohydrates; 31 g protein; 0 g fiber; 216 mg sodium; 253 mg potassium.

1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla.
3. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
4. Mix on low speed until the dough starts to come together.
5. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Alternately, roll the dough into a long, 2-inch cylinder before refrigerating. Once chilled, slice the cylinder into 1/4-inch circles. Place the cookies on an ungreased baking sheet and sprinkle with sugar.
6. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Makes 20-30 cookies.